Asnat Ravid-Amir
Direct link to this page: https://www.hayadan.org.il/potatonocancer.html
In a study conducted in Europe, no connection was found between eating boiled potatoes and an increased risk of cancer.
The study was conducted following the findings of a Swedish group who found high amounts of acrylamide, a suspected carcinogen, in high-carbohydrate foods. The findings, published last year, caused concern among the public. Acrylamide is a colorless substance which, based on animal studies, has been determined to be carcinogenic. The Swedish researchers estimated that it is formed when food rich in starch, such as potatoes or flour products, is heated to high temperatures.
In the current study, the results of tests conducted in the 90s of the eating habits of more than 7000 Italian and Swiss cancer patients were analyzed again. The patients were asked how many times a week they included boiled or fried potatoes in their diet, as well as what was the size of the portions. These habits were compared to the eating habits of an even larger group of healthy people, and no statistical relationship was found between eating boiled or fried potatoes and the onset of cancer.
The researchers clarified that these results are true for the population of Southern Europe, which has different cooking habits than Northern Europe or America.
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